Crisp Winter Salad with Ginger-Garlic Vinaigrette

  • Total Time:
  • Servings: 4 to 6

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  • 1 head radicchio (7 ounces), cored and finely shredded
  • 6 Belgian endives, sliced crosswise 1/4 inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons rice vinegar
  • Salt

How to make this recipe

  1. In a large bowl, lightly toss the radicchio and endives. In a medium skillet, heat the olive oil. Add the garlic and ginger and cook over moderate heat until fragrant, about 2 minutes. Remove from the heat and add the vinegar. Stir the vinaigrette and pour it over the salad. Sprinkle with salt, toss well and serve.

Contributed By Photo © Christopher Hirsheimer Published March 2004

479812 recipes/crisp-winter-salad-with-ginger-garlic-vinaigrette 2013-12-06T23:22:28+00:00 Jeffrey Alford, Naomi Duguid fall|winter|christmas|easter|mothers-day|new-years-eve|american|appetizers-starters|salads|4|6|basic-easy|fast|healthy|vegetarian march-2004,naomi duguid,jeffrey alford,green salad,fast salad,ginger salad dressing,garlic salad dressing recipes,crisp-winter-salad-with-ginger-garlic-vinaigrette 479812

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